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Albondigas Soup

Albondigas Soup (Mexican Meatball Soup) is a traditional Mexican soup made with juicy, herb and rice infused meatballs (albondigas), and loaded with veggies: carrots, potatoes, celery, and chayote all simmered in a bold, aromatic tomato broth – and of course toppings! This Albondigas Soup recipe is hearty, warm, comforting and customizable with your favorite veggies. Albondigas Soup is make ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 -8 servings

Ingredients

SOUP

  • 1 cup long-grain white rice, uncooked divided
  • 2 tablespoons olive oil
  • 1/2 small yellow onion chopped
  • 1 jalapeno pepper minced
  • 2 medium carrots sliced 1/2-inch thick
  • 2 stalks celery sliced 1/2-inch thick
  • 2 small Yukon gold potatoes chopped into 1-inch chunks
  • 4 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tsp EACH dried oregano, ground coriander
  • 1/2 tsp EACH smoked paprika, salt, pepper
  • 2 15 oz. cans fire roasted tomatoes with juices
  • 1 4 oz. can mild diced green chiles
  • 8 cups low sodium beef broth
  • 1 chayote, peeled, cored chopped into 1/2” cubes (may sub 1/2 zucchini)

MEATBALLS

  • 8 oz. lean ground beef
  • 8 oz. ground pork may sub lean ground beef
  • rice from above in directions
  • 1/2 small yellow onion minced
  • 1 large egg
  • 3 garlic cloves minced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried
  • 1 1/2 teaspoons minced fresh oregano OR ½ teaspoon dried
  • 1/2 tsp EACH chili powder, ground cumin, salt, pepper

TOPPINGS (pick your favs!)

  • Avocados
  • Tomatoes
  • cilantro
  • sour cream
  • lime juice
  • hot sauce

Instructions

  • Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.
  • Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.
  • Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.
  • Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.
  • Add meatballs, remaining parboiled rice, and chopped chayote to the soup. Add 1-2 cups water if desired for a less chunky soup. Bring to a boil then reduce to a gentle simmer for an additional 12-15 minutes or until meatballs are cooked through and rice is tender – don’t stir meatballs for at least 5 minutes or they’ll break apart.
  • Ladle into bowls and top with desired toppings.